Enhance fruitiness - Enartis

EnartisTan Unico #2

Condensed tannin extracted from the wood of red fruit trees. EnartisTan Unico #2 will significantly increase wine’s fresh red fruit character enhancing notes of cherry, black currant, plum and berries in general. It also results in wines with softness, structure and sweetness and reduces the sensation of harshness. It has been proven effective on red, rosé and white wines.

EnartisTan Total Fruity

Blend of tannins extracted from wood of red fruit trees and fresh white grape skins. To be used during ageing or pre-bottling of red and rosé wines to improve aromatic freshness, fruit aroma, structure, softness and antioxidant protection.

EnartisTan Fresh Fruit

Blend of tannins extracted from lemon wood and white grape skins. EnartisTan Fresh Fruit has excellent antioxidant capacity. To be used during ageing or pre-bottling of white and rosé wines to freshen aroma, reduce overripe fruit notes, impart softness and protect from oxidation.

EnartisTan Fruitan

A blend of condensed tannins, mainly extracted from fresh, physiologically ripe, white grape seeds. These proanthocyanidinic tannins interact with anthocyanins (the molecules responsible for color in red wines), binding and protecting them from oxidation. The use of EnartisTan Fruitan allows for better development and retention of color over time. When used in both red and white wine, it helps eliminate herbaceousness, enhance fruit characters and freshen aromas

EnartisTan Red Fruit

Blend of condensed tannins extracted from wood of exotic species.When used in must for the production of red and rosé wines, EnartisTan Red Fruit improves protein and color stabilization, promotes wine fining, increases sensory cleanliness and expression of fruity aromas, and
decreases oxidative phenomena.

EnartisTan Citrus

A blend of gallic and condensed tannins extracted from lemon wood. The low temperatures used during the extraction process of the condensed tannin preserve aromatic precursors in the wood that enhances the fruit and floral notes of the resulting wines. These characters are especially evident when paired with high ß-glycosidase activity yeast (EnartisFerm Top Essence, Aroma White, Vintage White, ES181 and Q Citrus).

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